Menu Development, Planning and Design

This report explores the principles of menu planning and design to meet customer and business requirements, including determining requirements for maximizing profit, comparing and contrasting menus, analyzing impacts, and producing a realistic plan for menu development. It includes a case study of Devine Restaurant coffee and bar in the UK and provides a sample menu that meets customer and business requirements.

Menu Development,
Planning and Design

Contents
Examine principles of the menu planning and design to meet the customers and business requirements
for range of the different menus..............................................................................................................3
Determine the business and customers requirements that need to be fulfilled for maximizing the profit
for a range of various menus...................................................................................................................4
Compare and contrast range of various menus and business and customers requirements that have
impacted on their design..........................................................................................................................5
Analyze how requirements of business and customers impact on the design of broad range of the
menus and make some recommendation to meet the future trends..........................................................5
Produce a realistic pan to develop such menu that meets business and customers requirements to
maximize profitability of the chosen organization...................................................................................6
Produce a menu that meets customers and business requirements in order to maximize organizational
profit....................................................................................................................................................7
Test and evaluate the menu produce for chosen organization..................................................................9
Produce a realistic menu by using a fully researched and costed plan that help to meet the overall
organizational objective of chosen enterprise..........................................................................................9
Make the justified recommendation for improvement on the basis on test and evaluation of menu......10
Produce in depth plan for the development of menu, including KPIs to measure the success, produce
and test menu and make justified recommendations in order to resolve the issues identified to fulfill
overall objective of chosen organization...............................................................................................10

Introduction
Menu in the hospitality industry is prime methods through which organization
communicate to their customers that what they have to sell. It refers to the statement of food and
beverage product which are provided by the food establishments’ primary as per the customer’s
demand and designed in order to accomplish the organizational objectives. It is also a key
document to direct and control the entire business. Menu provide a road map for what the
ingredients an organization need to be purchased, price of a business can pay for the ingredients,
equipment, staff and procedure that required in order to produce dishes (Brzozowska-Jawornicka
and Kubicka-Sowińska, 2021).The company chosen in this report is Devine Restaurant coffee
and bar which is is situated in UK. This report will be based on investigation how the menus are
planned and designed in order to meet the customer’s requirements within resources, cost and
skills constraints of hospitality sectors, realistic plan of menu development, impact of business
and customer’s requirements on design of a broad range of the menus and recommendation to
fulfill the future trends and in depth plan for the menu development by including KPIs to
measures success.
Examine principles of the menu planning and design to meet the customers and business
requirements for range of the different menus
Menu refers t a means of the communication that inform what the caterer has to offer.
Compiling of the menu s most important job of the caterer’s whether to establish such as
restaurants with the purpose to earn profit and for those working to a budget such as schools and
hospitals. In relation to the Devine Restaurant coffee and bar, the principles of menu planning is
mentioned below:
 Consistency- It is considered to ways food adhere together their degree of density,
viscosity and firmness may be defined as firm, thick, thin and gelatinous (Campbell-
Arvai and Lindquist, 2021).
 Texture- It refers to the food’s structure and can be detected by feel of foods in mouth. In
relation to the Devine Restaurant coffee and bar, variety of the texture should be included
in its meal items.
 Flavor combination- Basic flavors of sour, bitter, sweet and salty, vegetables may be
thoughts of as mild and strong flavored, while other food items may be thought of as

highly or spicy seasoned. In Devine Restaurant coffee and bar, variety of the flavors in
restaurant’s products is more enjoyable than the duplication of any one flavor.
 Shape- Food’s shape play vital part in the eye appeal and interest can be created through
a variety in the form in which the food items are presented. In case of Devine Restaurant
coffee and bar, on way to add the interest is to vary such ways in which the food items
are designed. In food’s height, variation also helps in eye appeal for customers.
Menu design- It is significant part of the restaurants business. Menu design is considered as
reflection of restaurants itself (Cayeux and et. al., 2022). In relation to the Devine Restaurant
coffee and bar, principles of menu design are mentioned below:
 Emphasize best items- All restaurants want to highlight their special food items that
make a profitable business. Devine Restaurant coffee and bar uses various ways to attract
the customer’s eyes. For instance they use photo of their dishes, name with fine
description, components like arrows, ribbon and other etc.
 Use descriptive language- Menus with good description drive the sale to arund30%. So
Devine Restaurant coffee and bar should spend more time in crafting a good dish
description and title to reap the rewards (Wyse and et. al., 2022).
 Provide first impression- Restaurants should have to make a good impression by adding
some essential values to their menu. Devine Restaurant coffee and bar uses clear heading,
friendly dish titles, and other visual techniques that make menu look good.
Determine the business and customers requirements that need to be fulfilled for maximizing the
profit for a range of various menus
The customer requirements refer to features or specification of product and service that
are deemed significant by the customers. Customer gets motivated by these requirements to
purchase any product and services. In order to determine the customer’s requirements,
organization can research their target market so that they can understand their customer’s needs
and desired. The food and beverage industry is a fast paced industry with various trends and
innovation in which customer’s needs and desired changes over time. In relation to Devine
Restaurant coffee and bar, there are different customer’s requirements that influence the menu
choice. There are different ways in which a person live and behave which is considered as a
lifestyle choice. For instance, vegetarianism is not recognized as protected characteristic under

the Equality act 2010. Vegans are not eating dairy produced or animal produce, including honey
or shellac (Dinavahi and Lin, 2021).
Target market of Devine Restaurant coffee and bar includes travelers and other customers. The
audience expects their dishes to be customized, sober fat free etc. therefore, Devine Restaurant
coffee and bar should understand the significance to meet customer’s expectation and needs. It
will help the respective restaurant to build strong brand image and satisfying customer’s needs
that help the café to gain customer’s loyalty.
Business requirements refer to something that a business needs to have to stay in the business.
There are some business requirements that need to be fulfilled to maximize organizational profit
and share within market. For instance, Devine Restaurant coffee and bar should hire skilled and
experienced staff that can further be trained in order to attain maximum output. The facilities and
equipments in premises should be in the sync with latest market trend. This restaurant can also
adopt concept of the menu engineering that can also aid the organization to maximizing their
profit. They should focus to meet food and safety as well as the hygiene standard.
Compare and contrast range of various menus and business and customers requirements that
have impacted on their design
There is a wide range of the different menus and customer and business requirements that
have effected on their design (Edyburn, 2021). The customer requirements include taste,
preference and needs of consumers, for this Devine Restaurant coffee and bar need to develop
dish or food as per customer’s preferences, need and taste as it will help the café to enhance their
sales. The restaurant also needs to identify their target market so that they become able to
develop their menu accordingly as well ass it will be also helpful in ensuring high sales. To meet
the business requirements, respective restaurants should provide a training session for their staff
so that they can become tasty and attractive dishes which like by the customers as that enhance
profitability and sales.
Analyze how requirements of business and customers impact on the design of broad range of the
menus and make some recommendation to meet the future trends
There is a huge impact of the business and consumers requirement on design of broad
range of a menu (Frantzeskaki and McPhearson, 2022). In customers’ requirements, it is very

essential for the Devine Restaurant coffee and bar to conduct a market analysis and identify the
current trends s that café can develop menu in such a way that help them to attract more
customers. To fulfill business requirements respective café should consider all legislation such as
the dietary considerations, safety, hygiene and health requirements as it will ensure customers
safety and organizational profitability. In order to meet the future needs respective café should
facilitate training to its workforce in order to obtain better outcome.
Produce a realistic pan to develop such menu that meets business and customers requirements to
maximize profitability of the chosen organization
There are different factors which should be taken into account by café while planning
menus like restaurants should develop their menu on the basis of customer’s needs and
preferences. Also, various functions like conferences, wedding etc. should have menus that cater
to individuals who attend such type of functions. Food dishes in café’s menu can uses local or
seasonal ingredients with several advantages like local customer relish such dishes more. In this,
there are also some advantages as customers who visit the place first time and may not like the
dish’s taste as they are not used to the ingredients (Lee and et. al., 2022). Therefore, menu
planning is a crucial process and it should be carried out by the Devine Restaurant coffee and bar
in effective manner to meet customers demand and maximize organizational profit. Ingredients
which go into preparation of the food dishes should meet quality standards that demand, food
and beverage product will be made of high quality. The menu engineering is a great way to
implement so that it helps the restaurants to increases their profitability. While developing a
latest menu, Devine Restaurant coffee and bar need to taken into account various elements so
that they can become able to meet business and customer’s requirements in a proper way. It will
help the café to increase their profit and sale, form that some elements are mentioned below:
 Perform menu assessment- In the initial stage, Devine Restaurant coffee and bar need to
go through their on hand menu and priorities those items that are mostly orders and those
food products they need to introduce new ones. The respective café need to review their
food items to keep or remove form their menu.
 Legal requirements- Every organization need to set their business function and
operation as per the legal requirements (Lindke, 2021). In relation to Devine Restaurant

coffee and bar, they need to taken into account various legal requirements regarding
safety and health to ensure workers and customers safety.
 Menu balance, imagination and creativity- For every restaurant, it is very essential to
always make their menu in attractive manner that encourage the customers to offer
dishes. In context of Devine Restaurant coffee and bar, they can use the attractive picture
of their food items and set the attractive food name with a charismatic fount style as it
will help the café to increase their profitability and also fulfill the business and
customer’s requirement.
Produce a menu that meets customers and business requirements in order to maximize
organizational profit
Menu is very significant part of the restaurant or café as it assist the customers to know
offering of the place. Menu also provides management in order to get ideas about what
ingredients and resources will be needed to prepare various food dishes. Menu is not permanent
and it cans either changes on weekly, monthly, annually or daily basis (Rihar, Žužek and Kušar,
2021). Since owner of Devine Restaurant coffee and bar want to revise their menu, revised menu
that meet customer’s requirements as well as the business is described below:
Food menu
Salad £07.88
Crisps £15.50
Vegburger £14.90
Ham sandwich £ 12. 55
Cheesesandwich £12.65
Tuna sandwich £ 11. 95
Breakfast menu
De vine breakfast

Grilled tomatoes, black pudding and fried eggs £ 6.15
Veg breakfast
Mushrooms, melted cheese and 2 slides of toast £ 4.55
Fully monty breakfast
Backed beans, sausage and tea or coffee £7.00
English breakfast variation
Chips, Bacon and fried eggs £5.45
Scrambled egg, backed beans and Mushrooms £6.65
Executive breakfast
Smoked salmon served with Basil and Toast, tea or coffee and fresh orange juice £ 8.55
Beverages
Hot chocolate £6.15
Cappuccino
£7.70
Café latte
£8.40
Espresso £8.
57
Mocha
£13.50
Cold coffee
£7.78
Herbal tea £
11.65

Test and evaluate the menu produce for chosen organization
The discussed menu can be evaluated and tested by owner of Devine Restaurant coffee
and bar by analyzing different tools which are mentioned below:
 Customer’s review- By examining customers reviews that people post online and
revenue which is generated from every table. In the respective cafe, there should be a
system that gather record and examine the feedbacks which are provided by the
customers on menu. It will help the respective restaurant to understand customer’s
expectation and needs in a better way that it is in the line with feedback or review they
provide. It will aid to gain customer’s loyalty as well as enhancing overall satisfaction.
 KPIs test- The Key Performance Indicator is used by companies to measure the value of
effectiveness and efficiency of the performance within a time period for a specific goals
(Rosso-Cerón, León-Cardona and Kafarov, 2021). Devine Restaurant coffee and bar can
use this tool in order to judge their performance for growth by profit, term of revenue,
earning per customers and many more.
 Benchmarking- Devine Restaurant coffee and bar can also set the benchmark for café’s
success like offering their customers the option of the customized food and beverage.
This test is used y the organization to measure the product’s quality. Café need to
benchmarking their product used in order to assess their performance. By these practice,
customers get encouraged online on different social media platform like Face book,
Instagram as it will keep he customers update abut new happing of respective café like
addition of some new beverage or dish etc.
Produce a realistic menu by using a fully researched and costed plan that help to meet the overall
organizational objective of chosen enterprise
The menu card or carte made for the Devine Restaurant coffee and bar is done after so
much of research done in the ground level. The menu card has prepared that includes the final
price of the food served after all the cost is covered and include some amount of profit in it. The
margin of profit is much more so that the business can grow (Scorza and Fortunato, 2021). Some

dishes are of less costed in market but served to public at a good price in order to achieve the
target in terms of money or profit. Also the company has researched some new things on the
basis of taste of the food and health conscious for some existing customers.
Make the justified recommendation for improvement on the basis on test and evaluation of menu
The respective café is going to take the reviews of customer so that they can increase
their performance better than before and also they know about their performance. They will get
the knowledge about the future trends and they should develop a feedback review or form for it
(Shan and Sun, 2021). In Feedback form they should mention the same question in order to test
their new menu. They will improve, modify, add, delete and analyse the dishes in their menu on
the basis of public taste likes and dislikes. It is responsible that they must update some items in
the menu if not like by their customers.
Produce in depth plan for the development of menu, including KPIs to measure the success,
produce and test menu and make justified recommendations in order to resolve the issues
identified to fulfill overall objective of chosen organization
The respective café can test and evaluate their new menu by using KPI for a given time
period and will obtain the outcome with them. In relation to Devine Restaurant coffee and bar
that they should analyze their mistakes and faults so that they become able to improve more
afterwards (World Bank, 2021). The organization can update their menu according to their
customer’s feedbacks, benchmarking and system to gather recording and evaluating feedbacks.
The respective café will plan, examine, integrate and perform action to test their menu. In this,
they will modify their menu in order to make it more profitable.
Conclusion
From the above report it is concluded that the menu planning is very crucial element for a
café or restaurants and management of same should considered different factors like customer’s
expectation and preference, workforce skill and other etc. it is also recommended that the
organization should utilize the available resources and management in order to maximize their
capacity to ensure overall profitability as well as performance of same in enhanced and that
consumer are satisfied with service and product offer to them. There are various principles of
menu planning and designing that lead to meet business and requirement for a range of the

several menus. The customer’s requirements changes very rapidly with market trend, therefore,
to meet these changing trend café should plan ne, menu that help them o gain customer loyalty
and overall business profitability. When a restaurant makes menu planning then it is
responsibility of respective café to uses different tools such as KPI, customer’s feedback,
benchmarking and many more that help them in test and evaluation. Therefore, it is very
essential for every café and restaurant to bring innovation in their food menu that attract more
customers. It will support the restaurants to grow more in effective and efficient manner.
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